Sabayon – Italian custard made with egg yolks and wine, beaten over hot water
Sablé – Rich short biscuit similar to shortbread
Sachet – Small bag of cheesecloth containing herbs and spices
Saffron – Sharp, orange-red spice made from dry stigmata of crocus flower
Sake – Japanese wine, sauce, or marinade made from fermented rice
Salamander – Top-fired broiler/grill
Salt Cod – Cod that has been salted and dried for preservation
Saltimbocca – Italian dish of thin veal slices rolled around ham and cheese
Samosa – Crispy, deep-fried triangular pastries filled with spiced potatoes (Indian)
Sangria – Spanish drink made from sweet red wine, fresh fruit, spices
Sashimi – Assorted slices of fresh raw fish served with pickled ginger (Japanese)
Satay – Pieces of meat or fish threaded onto skewers and grilled
Sauté – Method of cooking foods in shallow pan using high heat
Savarin – Ring-shaped cake made of rich yeast dough, soaked with rum syrup
Scald – To heat liquid just below boiling with bubbles around edges
Scallion – Very young onions picked when beds need thinning
Scallop – To bake food with sauce or liquid in casserole
Scone – Small, lightly sweetened pastry, often flavoured with currants
Score – Tenderising meats or seafood by slicing with knife
Sea Urchin – Round spiny creature; only edible portion is coral
Sear – To seal in juices of meat by quickly browning on all sides
Season – Enhancing flavour of food by adding herbs and spices
Seekh Kabab – Skewer kababs made from ground lamb cooked in tandoor (Indian)
Semifreddo – Meaning “half cold”, gelato with whipped cream folded into it
Semolina – Coarse, pale flour traditionally used in pasta and pizza dough
Sesame Seeds – Tiny, nutty-flavoured oval seeds used to flavour dishes
Set – To allow food to solidify
Seviche – Spanish dish of raw fish marinated in citrus juices
Shiitake Mushroom – Flavourful, fleshy Chinese black mushroom
Sichuan Pepper – Hot, peppery dried red berries roasted and ground
Sieve – To press food through strainer to break it up
Sift – To remove lumps from foods whilst aerating
Simmer – To cook food gently in liquid that bubbles steadily
Simple Syrup – Two parts water and one part sugar cooked together
Skate Wings – Edible portion of skate with distinctive gelatinous texture
Skim – Removing fat or impurities that have risen to top of liquid
Smoking Point – Temperature at which fat breaks down and starts smoking
Smörgåsbord – Swedish buffet of many dishes served as hors d’oeuvres
Smothering – Slowly simmering dish in covered pan with small amount of liquid
Soba – Japanese buckwheat noodles served in soy-flavoured broth
Sorbet – Water ice served between meals to stimulate appetite
Sorrel – Low perennial herb with acid leaves used to flavour sauces
Sous Chef – Assistant to Executive Chef
Soy Sauce – Highly flavoured, salty, tangy brown liquid brewed from soybeans
Spätzle – Coarse noodle from Alsace and Germany
Speck – Cured and smoked pork flank
Spring Roll – Thin sheets of dough filled with meat, seafood, or vegetables
Steam – To cook by direct contact with steam
Steel – Dowel-shaped tool used to sharpen knives
Steep – To soak dry ingredients in liquid until flavour is infused
Stew – To gradually cook ingredients in covered pot until tender
Stir Fry – Fast frying in small amount of oil over very high heat
Stock – Flavoured broth from meats, fish, shellfish, and vegetables
Strain – To separate and reserve liquid contents from cooking process
Strudel – Paper thin pastry rolled around sweet fillings
Sugar Syrup – Solution of sugar and water
Sukiyaki – Thin-sliced beef, tofu, noodles, vegetables cooked in sauce (Japanese)
Sushi – Sweetened, sticky Japanese rice; also refers to rice rolls
Sweat – To cook in very small amount of fat over low heat without browning
Sweetbread – Culinary term for thymus gland of animal
Syllabub – English dessert of whipped cream sweetened and flavoured with sherry
Szechuan Cuisine – Famous Chinese cuisine characterised by spicy, pungent flavours